The last several mornings have been crisp and cool, offering such a relief from the humidity of late. Before setting off and enjoying one of these fine mornings out on the Fairhill Trials, I decided a decent breakfast was in order first. This cauliflower hash was very filling yet lighter than it’s potato counterpart and the addition of the farm fresh egg kept me full until well after lunch. This recipe is a perfect pre-exercise breakfast!
Cauliflower Hash with Sunny Side Up Egg
1/2 cup Cauliflower, chopped
1/2 sm Red Bell pepper, chopped
1 Jalapeno, chopped, optional
1/2 tsp Grapeseed oil
1/2 tsp EVOO, reserved
1 fresh Egg
Salt and Pepper to taste
Garnish: fresh Thyme flowers
In a small cast iron skillet over med high flame, heat the Grapeseed oil until shimmering. Add the red bell and jalapeno pepper and saute until tender and fragrant, 3 to 5 minutes. Add in the Cauliflower, salt and pepper taste. Continue cooking until the cauliflower is tender, about 10 minutes. Taste and adjust seasoning as needed.Turn off heat and allow the hash to rest in the skillet while you prepare the egg.
In a nonstick skillet over med flame, add the EVOO and heat until shimmering. Carefully drop in the egg, be sure to not break the yolk. Cover with a lid if necessary. Continue cooking until the egg whites have set and are crispy and golden around the edges, about 3 to 5 minutes or cook until desired doneness is reached. Serve immediately over the cauliflower hash. Garnish with fresh Thyme flowers, if desired.